Description
Creamy and rich Thai tea ice cream bars made without any machine, perfect for hot summer days.
Ingredients
Scale
- 1/2 cup Thai tea leaves
- 1 1/2 cups hot water
- 1/4 cup tapioca starch
- 1 can evaporated milk (354 ml)
- 1 can sweetened condensed milk (300 ml)
- 1 cup whipping cream
- 1/4 teaspoon table salt
Instructions
- Prepare your molds by greasing and lining them with parchment paper.
- Steep the Thai tea leaves in hot water for about 5 minutes, then strain the leaves.
- Whisk the tapioca starch with 1/3 cup of evaporated milk in a separate bowl until dissolved.
- Combine the remaining evaporated milk, sweetened condensed milk, whipping cream, and salt in a saucepan. Add the dissolved tapioca starch once mixed.
- Add the strained Thai tea into the saucepan mixture and stir over medium heat until thickened (about 5-7 minutes).
- Pour the mixture into prepared molds, filling them ¾ of the way.
- Freeze for at least 6 hours or overnight for best results.
- Unmold the bars using the parchment overhang and slice into desired shapes.
Notes
Quality Thai tea leaves enhance the flavor. Can be customized with different tea flavors or mix-ins.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: Thai
Nutrition
- Serving Size: 1 bar
- Calories: 200
- Sugar: 22g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 20mg